Description
This Incredible Vegan Thai Green Curry is a flavorful, aromatic, and creamy plant-based dish that brings authentic Thai flavors to your kitchen. Featuring a rich coconut milk base infused with vibrant green curry paste, fresh herbs like kaffir lime leaves and Thai basil, and nutrient-packed vegetables, this curry is both comforting and healthy. The recipe includes instructions for preparing tofu by boiling it to achieve a perfect texture and cooks the curry on the stovetop, making it accessible and straightforward. Serve it over jasmine or brown rice for a satisfying meal that captures the essence of traditional Thai cuisine without any animal products.
Ingredients
Green Curry Paste and Flavorings
- 1 batch Homemade Thai Green Curry Paste (OR)
- 4 to 5 tablespoons canned Thai green curry paste, plus extras (Note 1)
- 5 garlic cloves, minced
- 1-inch piece ginger or galangal, grated or minced
- 2 fresh lemongrass stalks, minced or grated (Note 2)
Main Ingredients
- 1 (14-ounce/400g) block firm or extra firm tofu
- 1 tablespoon kosher salt (or ½ tablespoon sea salt)
- 1.5 or 2 (13.5-ounce/400 mL) cans full-fat coconut milk (Note 4)
- 8 fresh makrut (kaffir) lime leaves, bruised or crushed with hands (Note 5)
- 1 tablespoon coconut sugar or brown sugar, more to taste
- 1½ tablespoons soy sauce (tamari for gluten-free)
- 1 cup (240 mL) vegetable broth, vegan “chicken broth,” or water
- 1 Chinese or Japanese eggplant
- 1 medium or large red bell pepper, sliced
- 1 cup (18g) Thai basil leaves, kept whole (large leaves torn), plus more for garnish
- Freshly squeezed lime juice (if not using lime leaves)
- 1 to 2 mild red chile peppers, sliced thinly for garnish (optional, for color)
- Cooked jasmine white rice or brown rice to serve
Instructions
- Make the Curry Paste: Prepare the homemade green curry paste in advance if you choose to make it from scratch. Alternatively, you can use canned Thai green curry paste plus the extras noted for flavor enhancement.
- Boil the Tofu: Bring a medium saucepan of water to a boil. Slice the tofu into 4 vertical slabs, press with a towel to remove excess water, then chop into ½ to ¾-inch (1.5 cm) cubes. Add 1 tablespoon kosher salt to the boiling water and gently add tofu cubes. After the water returns to a boil, cook tofu for 2 minutes. Drain gently and set aside.
- Heat Coconut Milk: On medium-high heat, warm a deep 12-inch sauté pan or medium Dutch oven. Add about 4 tablespoons of coconut milk and let it bubble and sizzle for 1½ to 2 minutes until the oil begins to separate from the milk. If separation doesn’t occur, continue as normal.
- Add Curry Paste: Stir in the curry paste (plus extras if using store-bought) and cook for 3 minutes, stirring frequently, until the paste starts to dry out a bit. Watch for sputtering paste and stand back. If it sticks, deglaze with a splash of water.
- Simmer with Coconut Milk and Seasonings: Pour in the remaining coconut milk (1.5 cans for jarred paste or 2 full cans for homemade). Add the bruised lime leaves, sugar, and soy sauce, stirring well. Bring to a rapid simmer and cook for 3 to 4 minutes or until the sauce begins to thicken.
- Add Tofu and Vegetables: Gently fold in the boiled tofu cubes. Add the eggplant, red bell pepper, and vegetable broth. Stir to submerge the vegetables as much as possible. Partially cover the pan and simmer rapidly for 6 to 8 minutes, or until vegetables are tender but retain a slight crispness.
- Finalize and Serve: If you are using baked or fried tofu instead of boiled, add it now. Taste the curry and adjust soy sauce or sugar as needed. Remove the lime leaves if used; if not, add a squeeze of fresh lime juice for brightness. Stir in Thai basil leaves. Allow the curry to rest for 15 to 20 minutes to meld flavors. Serve hot over jasmine or brown rice, garnished with extra basil leaves and thinly sliced mild red chiles if desired.
Notes
- Note 1: Using store-bought green curry paste is a convenient option; consider adding garlic, ginger, and lemongrass to enhance flavor.
- Note 2: Minced lemongrass and galangal contribute authentic Thai flavor; fresh is preferred but dried or paste alternatives can be used sparingly.
- Note 3: Boiling tofu helps firm it up and removes excess moisture for better texture in the curry.
- Note 4: Full-fat coconut milk is essential to achieve the creamy consistency typical of Thai curries.
- Note 5: Kaffir lime leaves add an essential citrusy aroma; bruising releases their oils. If unavailable, use fresh lime juice as a substitute.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
